Banana Crumb Muffins

This is one of our favorite muffins. It's loved by young and old alike. The topping is a nice contrast to the moist muffin. I used my new cookie scoop while making these muffins and it put just the right amount of batter into each cup. I'll be using it for cookies, muffins and cupcakes, too.

Banana Crumb Muffins

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 large ripe bananas, mashed

3/4 cup sugar

1 egg, lightly beaten

1/2 cup butter or margarine, melted

TOPPING:

1/3 cup packed brown sugar

1 tablespoon all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon cold butter or margarine

DIRECTIONS
In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.

Enjoy!

Blessings,

Lisa